Wine Service (part 2 the four P'sof wine service)

 I am thinking that I should have called this the 5 P's of wine service as the truly first P of wine service is perhaps the most important. Practice!

Wine service can be very intimidating for the new waiter and I even know some old dogs that still get nervous performing wine service. Practice makes perfect! If you don't feel comfortable and confident in opening a bottle of wine table side, practice with an old bottle that has been re-corked or help open the house wine that may be needed throughout the day.

On to the 4 P's!

Propose - Guests often depend on the waiter or sommelier to propose a wine recommendation. Proposing wines in different price points will put the guest at ease and allow them to make a selection they are comfortable with.

Present - present the bottle to the host of the table (the one that ordered the wine) and repeat the name of the wine and vintage.

Pull - Pull the cork at the table and present the cork to the host. The cork is presented so they may see that the wine has been stored properly. One end of the cork should be wet while the other end should be dry.

Pour - Pour one to two ounces of wine into the hosts glass so they may taste and approve. When the wine is deemed satisfactory, continue to pout the wine for the rest of the table moving clockwise around the table with the host being poured last. A glass should never be filled more then 1/3 full (5 to 6 ounces is a standard pour) so the guest can swirl the wine without spilling. (more on swirling in part 3,  the 5 S's) Keep in mind that a bottle of wine only holds 25.5 ounces of wine so know your math when pouring. Larger parties will require smaller pours as you never want to run out before you get back to the host.

Have an awesome day and make more money!

JD

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